young green coconuts to make coconut water kefir

Cultured Coconut Pudding

Use up that young coconut meat with this delicious fermented pudding. Add fresh fruit and you have the perfect summer dessert.
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Prep Time: 20 minutes
Fermenting Time: 10 hours
Total Time: 10 hours 20 minutes
Course: Dessert, Snack
Cuisine: GAPS, Paleo, Raw Vegan, Vegan
Servings: 2 servings
Calories: 9kcal



  • Open the young coconuts and conserve most of the the water for Coconut Water Kefir (recipe above). The meat should be white. If it is pink or gray, it should be discarded.
  • Scoop the meat out with a strong spoon or spatula.
  • Rinse any brown skin off the meat.
  • Put the coconut meat in a blender and purée with just enough water to create a pudding-like consistency.
  • Add a teaspoon of kefir grains. Pulse to incorporate.
  • Transfer the pudding to a glass or ceramic container, making sure there are a few inches of room on the top for the pudding to expand.
  • Cover the container and let it ferment on your countertop or on top of your fridge at about 72-75 degrees for 7-10 hours.
  • After fermentation, add cardamom or cinnamon and nutmeg and stir in.
  • Refrigerate. It will last about 3 days.
  • Enjoy for dessert with fresh strawberries or other toppings.


Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Iron: 0.2mg
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